Crispy, charred salmon bites served with fluffy rice and drizzled with a sweet, spicy, creamy sauce makes these bang bang salmon bowls the ultimate quick weeknight winner. They take just 20 minutes and are easily adaptable to what you have on hand.
This kind of meal is always my go-to when I’m short on time. Packed with flavour, super quick to make and full of healthy fats and greens, these bowls are a wonderful meal to enjoy at any time of the year.
Chopping the salmon into little cubes means they cook faster AND develop a lovely charred crust all over each piece. It’s a win win. Drizzled with the spicy, creamy and zingy bang bang sauce, this is destined to be a weeknight favourite. We’re serving the salmon over rice here to make a complete meal, but they’re also lovely as a little party snack with bang bang sauce on the side.
Why you’ll love the bowls
- Uses cupboard staples and minimal ingredients.
- Easy to make – just mix a sauce, toss with salmon and pop into the oven while your rice cooks.
- Super quick – it takes just 20 minutes from start to finish.
- Perfect to adapt based on what you have – it’s a great way to clear out your veg drawer.
MAKE IT LOW CARB: Swap rice for cauliflower rice, or assorted chopped greens.
Minimal ingredients come together to make something really special here!
- Salmon. I’m using regular salmon fillets – assume one per person. If you don’t like the skin, either slice it off before you cut it into cubes, or it’s super easy to get it off once the salmon is cooked.
- Rice. I’m using regular long-grain white rice, but you could use brown rice, quinoa or cauliflower rice if you like (just make sure to follow the cooking instructions on your packet). You could also use a packet of microwave rice, to make things even quicker.
- Bang bang sauce. This is a very delicious mix of garlic aioli (or use regular mayo or Greek yogurt), sweet chilli jam, gochujang paste (use sriracha if you like) and lime juice (fresh is best if possible). Gochujang paste is a spicy, sweet, super savoury fermented Korean chilli paste. You can find it in the Asian food aisle at larger grocery stores, Asian supermarkets or you can pick it up from Amazon or Sous Chef (in the UK).
- Cilantro (coriander). Swap this for mint, Thai basil or flat-leaf parsley if you don’t like it.
How to make it
Start by mixing your bang bang sauce, and getting your rice on to cook.
Dice your salmon into little cubes, then pop onto a lined baking tray. Toss with some of the bang bang sauce, then bake until a little charred around the edges.
Then all that’s left to do is assemble your bowls! Pile the salmon onto your rice, then scatter with sliced scallions, cilantro leaves, a wedge of lime and more bang bang sauce.
Make it your own
- Use it as a base to clear out your veg drawer – add steamed greens like bok choi, pak choi, broccoli, edamame, peas or asparagus, or red pepper, cabbage, leafy greens or avocado.
- Drizzle it with ginger scallion sauce or chilli oil for an extra dose of flavour.
- Add quick pickled cucumber (like this smacked cucumber salad), pickled sushi ginger or pickled onion slices.
- Swap rice for shredded cabbage (this Asian slaw would be lovely), cauliflower rice or broccoli rice for a low-carb version.
- Replace salmon with another white fish, tinned tuna, shrimp, chicken thighs, halloumi or tofu.
Got a question?
You only need four ingredients to make this delicious, creamy sauce: aioli (or mayo), sweet chilli, spicy chilli paste (we’re using gochujang here) and a little lime juice to freshen it up.
Yes, you can. The bang bang sauce can be made up to 1 week in advance and stored in the fridge, and once cooked the salmon will keep for up to 3 days in the fridge, as will the rice. Keep them separate if you like, then assemble the bowls when you’re ready.
You sure can! Cook the salmon at 200C/350F to 5 minutes each side.
Like this recipe? Here are more salmon ideas for you
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print